One-Bowl Lemon Cake in a Rose Pan – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 170°C (340°F) and grease rose pan with the soft butter using a brush, into every fold, and flour it with the flour, tapping out the excess.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, mix the sugar with the lemon zest and rub with your fingers for about a minute, until the sugar is moist and fragrant.

   Bowl
3. 3
   Whisk the eggs and sugar until smooth.

   Whisk
4. 4
   Add the oil, yogurt, lemon juice and vanilla extract and mix.
5. 5
   Sift the flour and baking powder, combine with the salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour into the pan and tap it twice on the counter so the batter fills all the folds.

   Bundt pan (kugelhopf)
7. 7
   Bake 40–45 minutes, until a toothpick inserted in the thickest part comes out clean.

   ⚙ BakingOvenBundt pan (kugelhopf)

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Cool 10 minutes in the pan and unmold, then sprinkle the powdered sugar on top.